Let’s get creative with delicious Dukkah

 

Gone are the days we merely dipped chunks of freshly sliced Turkish bread into a bowl of extra virgin olive oil and balsamic vinegar then into a bowl of aromatic dukkah. Nowadays there are endless ways to use your favourite dukkah, not to mention so many varieties of dukkah. Dukkah originated in Egypt consisting of herbs, spices and crushed hazelnuts, but it’s certainly evolved over time with so many different nuts, seeds and spices now being used.

If you follow us on Instagram, you’ll soon see that we are big fans of dukkah, whether it’s to add extra deliciousness to our brekkies, coating meatballs and yes, for dipping.

We are extremely spoilt to have such a huge range of dukkahs from incredible producers throughout Australia. From New South Wales, Pukara Estate, known for their beautiful olive oils and balsamics, have 3 different blends of dukkah using ingredients like macadamias, cashews, roasted onion, chilli and much more. More locally in WA, Ogilvie & Co Fine Food Merchants have a Hazelnut and Pistachio dukkah bowl set perfect for serving up your dukkah. Further South in heavenly Manjimup, The Truffle and Wine Co grow 13,000 oak and hazelnut trees providing the ideal environment to produce their prized black Perigord truffles. What better way to use all those hazelnuts, than using them in their own hazelnut dukkah mix.

Never used dukkah before and would like some suggestions on what to do with it? Dukkah can add a whole new level of flavour to what ever you add it to, whether it’s coating meats or seafood, sprinkled on roast veggies or salads, poached or fried eggs, on top of soups, or even stirred through your favourite dip to add some crunch.

See how easy it is to use our favourite Pukara Estate blend, Macadamia Nut and Chilli, to make Roast Pork with Pomegranate Balsamic and Macadamia Dukkah

How delicious do these Spice Crusted Lamb Meatballs look created by the talented people at Hill and River, they certainly have our mouths watering!

 

Dukkah is perfectly matched to so many foods, including prawns, fish, red meats, white meats, eggs, crisp salads, and tons of vegetables especially pumpkin, cauliflower, carrots and asparagus. Let your creativity get a little out of hand and come up with your own use, we’d love to hear about it on our Facebook page.